Kadhi Pakora (Punjabi Yoghurt Curry with Fritters)

Make pakoras: Slice onions thin, mix with besan, methi leaves, ajwain, red chilli, salt, and enough water to make a thick batter. Heat oil to 170°C. Drop spoonfuls into oil and fry golden-brown (4–5 minutes). Drain on paper. Make the kadhi base: Whisk yoghurt smooth. Whisk in besan (80g), turmeric, red chilli, and 800ml water until completely lump-free. This whisk should be thorough — any besan lumps in the kadhi become unpleasant grainy spots.

About 10 min

Tip: The most common mistake is adding unwhisked besan lumps to the kadhi. Whisk the yoghurt-besan-water mixture until completely smooth before cooking.

Heat 1 tbsp oil in a large pot. Add the kadhi mixture. Bring to a boil, stirring constantly (it will catch and burn if left unattended at the start). Once boiling, reduce heat to low-medium. Simmer 30–35 minutes, stirring occasionally — the kadhi transforms from thin and grainy to thick, smooth, and glossy as the besan cooks through. This is non-negotiable: under-cooked kadhi tastes raw and flour-like.

About 35 min

Tip: Patience is the entire technique of kadhi. 30 minutes minimum of simmering. The colour deepens from pale yellow to a rich golden as it cooks. The transformation is gradual and visible.

Gently slide the fried pakoras into the simmering kadhi. Cook 10 minutes — the pakoras absorb the kadhi and become soft and flavour-saturated. Make the final tadka: heat ghee until smoking, add mustard seeds (splutter), dried red chillies, curry leaves. Pour sizzling over the kadhi. Serve over steamed basmati rice with a final drizzle of ghee.

About 10 min

Tip: Adding pakoras to the kadhi 10 minutes before serving (not at the start) ensures they are soft but not disintegrated. Pakoras added too early fall apart completely.